Sommelier Gillian Ballance
Gillian Ballance Wine Tips
3127 Fillmore Street
San Francisco, CA 94123
By Jim Clarke
1. Our dessert menus in all of our restaurants
feature a dessert wine pairing for each selection. This has
increased our sales of dessert and fortified wines, by almost
2. Our wines by the glass change regularly,
which keeps the staff enthusiastic about selling our by the
3. Training is always a challenge –
I try and list our wines in each category by weight, going
from lightest to fullest in body. This gives the server a
great starting point.
4. Offering tastes of the wines by the glass
can help put the customer at ease with making their decision.
It also builds the trust and relationship with the server.
5. If a guest is not satisfied with their
selection, and we determine that it is not faulty, rather
than take the bottle back immediately, we usually ask that
they give it a few moments to open up. Sometimes that first
sip can be awkward, especially if cocktails are being enjoyed
prior – taking this small step has eliminated our return
bottles by over 50%.